The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 24 months in American and French oak barrels in an underground cellar from the 16th century and with a constant temperature of 12ºC. All these characteristics make possible that our wines get to an […]
VALSOTILLO Reserva Read More »
Alcoholic and malolactic fermentations are made in stainless steel tanks at controlled temperature. Aged: This wine has been kept in American and French oak barrels for 24 months in a XVI century underground cellar, with a constant temperature of 12º C. The wine is bottled and ages in the cellar for a minimum time of
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The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with
BOHIGAS Semiseco Reserva Read More »
The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with
BOHIGAS Brut Reserva Read More »
The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely isolated from light and sound, the yeast slowly and constantly does its work at this low temperature, integrating all the components inherent to fermentation and ageing with
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9-day alcoholic fermentation at 26º C. Extended skin-contact maceration for 12 days. Malolactic fermentation in French oak barrels. Aged for 18 months, using French oak barrels and American oak barrels. Deep ruby-red colour. High aromatic intensity, with prevailing balsamic notes of aromatic herbs, lavender, fennel and rosemary. Perfectly integrated scents of black fruit. Big mouth-filling
FAMILIA VALDELANA Reserva Read More »
Collected in special boxes, each one weighing 20 kilos. Placed into a cold storage room at 5ºC for one day. Pre-fermentative maceration at low temperature and spontaneous alcoholic fermentation. Malolactic fermentation in French oak barrels. Aged for 24 months, using French oak barrels (50%) and Russian oak barrels (50%). Deep, intense red colour with a
AGNVS DE VALDELANA Reserva Read More »
Fermentation temperature between 28°C and 30°C. High concentration of polyphenols, reaching 28 points of color. Malolactic fermentation in new Allier French oak barrels. Afterwards it remains in barrel for 10 months with its corresponding racks. Bright and clean, violet color, very deep. The nose is very fresh, elegant and intense, with notes of fresh fruits:
Alcoholic fermentation for 9 days at 26ºC, post-fermentative maceration with the skins for 12 days. Aging in French oak barrels and 225 liters American oak for 18 months. Very intense ruby red. It emphasizes the balsamic character and aromatic herbs like lavender, fennel and rosemary coexisting in harmony with black fruits. Great volume, with a
DUQUESA DE LA VICTORIA Reserva Read More »